The other morning, I think it was Sunday, I wanted to make scrambled eggs for brekkie. However, Dom wanted to go for a run and by the time he got back, got showered it was more like brunch time. Sundays can be like this, it’s probably the only day of the week where it seems OK to have two meals rather than three. Probably because there is often the promise of a big roast dinner later on!
So, scrambled egg didn’t sound enough. Not in quantity but in flavour. Now don’t get me wrong, I love scrambled eggs with their soft blandness and I rather immodestly think mine are some of the best I have ever had (after much practice, I used to make eggs like rubber!), but brunch needs more of a kick to it don’t you think?
So this is what I came up with, purely from bits and pieces that I had in the fridge and store cupboard. I decided to make something with a bit of a kick, mainly for Dom who embraced curry for breakfast when we travelled to Sri Lanka and loves all things spicy.
Spicy scrambled eggs
Two spring onions, finely sliced
1 clove of garlic, finely chopped
Half a courgette, diced
1 red chilli, deseeded and cut into little slices
1/2 teaspoon of cumin seeds
Wholemeal bread toast
Few leaves of basil (coriander or parsley would also be ok)
A little oil
Make the toast and keep warm (I find this easier than trying to make whilst trying to make the eggs which nearly always ends in burnt toast!)
Gently fry the onion, garlic, cumin, chilli and courgette until softened and aromatic
Beat the eggs in a bowl and then pour over the veggie mix
Add some chopped basil
Scramble the eggs by gently cooking the eggs over a low heat until they are a sloppy consistency. Don't over stir, just fold the set egg from the bottom of the pan into the liquid egg. At this point, when they are still a bit runny, be brave and remove from the heat. The heat of the pan and in the egg mixture will do the rest of the cooking. If you keep it on the hob until they look done they will end up over cooked.
Serve on top of the toast and garnish with the remaining basil.
You could put whatever you have and like into this, peppers would be good, cheese added at the end would be nice, maybe some parmesan? I think if I had had some I would have used coriander over the basil but in a way I was glad it was the only fresh herb I had as it was a nice contrast and not the obvious choice.
Make it your own, but make it. It’s dead easy, very quick and would make not only a great brunch but would be a fab quick tea before having to rush back out to meet friends etc.